How to Cook Everything

Mark Bittman

Skate with Brown Butter and Honey

Makes 4 servings

Time: 20 minutes

Poaching skate is a classic French technique but, like James, I prefer sautéing. Unlike James, I
never thought of making the brown butter that typically accompanies it even sweeter by
using honey, but I've also never been above appropriating a good idea, and I do think my simpler
version captures some of the spirit of James's more elegant (and more complicated) dish.

1. Put a large skillet over medium-high heat. While it is heating, put the
flour on a plate and season it with salt and pepper. Put the oil in the
skillet it should coat the bottom well and turn the heat to high. When
the oil shimmers, dredge the skate lightly in the flour, shaking to
remove
the excess, and add it to the pan. (You may have to cook in batches; if
so,
keep the skate warm in a low oven while preparing the sauce.)

2. Cook until the skate is nicely browned on the first side, about 5 minutes,
then turn (use 2 spatulas if necessary to keep the skate from breaking).
Cook on the second side, adjusting the heat so the fish does not
burn, until it is firm to the touch, another 3 minutes or so. Reduce the
heat to medium and transfer the skate to a warm platter.

3. Add the butter and honey to the pan and cook until bubbly, 1 to 2
minutes. Add the capers and swirl them around, then pour the butter
over the fish. Immediately add the vinegar to the pan that the butter was
in, swirl it around, and pour it over the fish. Garnish with parsley and
serve immediately.